Bánh Canh Cá Lóc (Snakehead Fish Noodle Soup - Traditional)
Món truyền thống · Vietnamese
A classic and comforting Vietnamese noodle soup featuring tender chunks of snakehead fish and chewy tapioca noodles in a savory, aromatic broth. This traditional version emphasizes the natural flavors of the ingredients.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
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Nguyên liệu
- snakehead fish fillets500g
- tapioca starch200g
- rice flour50g
- shallots3 cloves
- garlic3 cloves
- ginger1 inch piece
- fish sauce3 tbsp
- rock sugar1 tsp
- annatto seeds1 tbsp
- scallions3 stalks
- cilantro1 bunch
- chili peppers1-2
- saltto taste
- black pepperto taste
- water1.5 liters
Các bước
- 1
Prepare the noodles: Mix tapioca starch and rice flour with a pinch of salt. Gradually add warm water until a smooth, pliable dough forms. Knead until smooth. Roll out thinly and cut into thick strands. Set aside.
- 2
Prepare the broth: Sauté minced shallots and garlic until fragrant. Add fish sauce, rock sugar, and water. Bring to a boil, then simmer for 20 minutes.
- 3
Prepare the fish: Cut snakehead fish fillets into bite-sized pieces. Marinate with a little fish sauce and black pepper.
- 4
Infuse oil with annatto seeds: Gently heat annatto seeds in a little oil until the color is released. Strain and discard seeds. This oil will add color to the soup.
- 5
Cook the fish: Add marinated fish to the simmering broth. Cook gently until the fish is just cooked through, about 5-7 minutes. Skim off any impurities.
- 6
Cook the noodles: Add the prepared tapioca noodles to the boiling broth. Cook until they float and are tender and chewy, about 5-8 minutes.
- 7
Assemble and serve: Ladle the soup with noodles and fish into bowls. Drizzle with annatto oil for color. Garnish with chopped scallions, cilantro, and sliced chili peppers. Serve immediately.
